Finely chop the fresh herbs – I used parsley, rosemary and oregano – and mix with the crushed garlic and 2Tb olive oil. Slather on the underside of the lamb, but leave the fat on the top dry and free. Marinade for a couple of hours if you can. Season the fat side with salt only just before you grill.

Cook on the bbq, be it a Weber or normal grill, fat side first until it gets a good grill and the fat renders down. Flip it and cook for around 40 minutes on indirect heat until it’s medium rare. Take off the grill and cover it for at least 20 minutes while you do the veg.

Meanwhile, boil the potatoes in salted water, cut in half and set aside to steam dry. Microwave the peas with mint, stock and the garlic until tender. Drain, but keep the stock, squeeze out the garlic, add a knob of butter and some salt and pepper and blitz with a hand blender. Add a little of the stock if it’s too stodgy. This is a sauce for the lamb so you want it a little runnier than usual.

Carve the lamb, pour over any juices it’s given up while resting and serve it with the mushy minted peas, the hot potatoes and a little sour cream with chives on the side. And several glasses of the Dog Trap Road.